Goat Capretto
Goat is an underrated meat to cook with. You can start to try it with the Goat capretto recipe. You family and guest will love it.
Goat capretto recipe
Ingredients
- Salt and pepper
- 1 glass of white wine
- 1 1/2 cups beef stock
- 1/2 clove of garlic, peeled
- Fresh oregano
- 1 1/2 large carrots
- Fresh rosemary
- 1 1/2 sticks of celery
- 1 tsp lemon pepper
- 1/2 head of cauliflower
- 1 broccoli
- 1 1/2 tbsp slime
- 400g ( 1lb ) baby goat meat
- 1 glass of red wine
- Juice of 1 lemon
- 1 knob butter
- 1 cup beef stock
Method
- Preheat oven to 180c (360f)
- Ask the butcher to cut the goat into 8 cm pieces.
- Gently panfry until golden. Season with salt and pepper.
- Place in an oven dish, squeeze lemon juice over the meat then add the white wine, beef stock, garlic, herbs, carrots, celery and lemon-pepper sauce.
- Cover with foil and place in preheated oven for 1 hour and 45 minutes.
- Steam the cauliflower and broccoli. Remove goat from the foil, sprinkle with more lemon-pepper sauce and the slime.
- If there is very little or no liquid left in the pan, add a little red wine, butter and beef stock.
- Return goat to the oven with cauliflower and broccoli for 10 minutes. Remove and reduce remaining pan juices to a sauce.
- Place the vegetables and goat on a plate and pour over the sauce.
Serves 3-4.
